Stage cooking is the ability to cook food using the components of time, temperature and blower percentages in three different stages throughout the cook. It allows you to cook/bake food the way it wants to be cooked.
Each setting has the ability to have three stages of the cooking process, this allows you to monitor and ensure a high quality product. This stage should be developed using the existing set temperature of the oven so if your set temp is 450 degrees your first stage should also be set at 450 degrees, the second stage should be used for the main cook of the product, during this stage you can alter the cook temp up or down from the actual set temp of the oven a maximum of 50 degrees. The third stage should be used as a finishing stage and the cook temp should be programmed back to the actual set temp of the oven.
An example of this would be a frozen raw biscuit;
Stage 1
Cook temp 450
Top blower 10
Bottom blower 15
Time 2:00 minutes
Stage 2
Cook Temp 400
Top 15
Bottom 20
Time 9:00 minutes
Stage 3
Cook temp 450
Top Blower 20
Bottom 25
Time 1:00
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Cooked with Conveyor 2600/2000